Welcome to the 2019 Bake...

Last year we celebrated the 30th anniversary of the Association and the commencement of Aurora Disability Services' day programme.

This year, as we are looking towards the future we'll also be exploring the past on this blog - both the history associated with the Anzac tradition and Aurora.

So please join us as we again bake up a storm for 13 days. As always the funds raised will assist the continued operation of our programmes and facilities.


And of course we wouldn't be able to do this without our many supporters - from the businesses and organisations selling the biscuits for us, suppliers, volunteers; and of course all our loyal customers who return year after year to buy our biscuits (we hope you are enjoying some as you check out our blog!) - a big thank you to all of you.

If you would like a basket of biscuits for your business to sell, please email us at
auroradisability@auroradisability.org.au or call us on 6273 0916.
Showing posts with label Special Feature. Show all posts
Showing posts with label Special Feature. Show all posts

18 April 2019

Staff challenge

Those of you who have watched our Heroes of the bake video already just speedy our bakers are. Then a little idea started to sprout...what about a staff challenge tying the ribbon and gumnut? On Wednesday five of our bravest put up their hand to put their bow tying skills to the test, and of course be recorded doing so!

Winner was Ange with Sue a close second. A unanimous verdict was reached that as a mother of four girls Ange had a clear advantage with many years of ribbon and bow tying under her belt.

Thank you Bron, Raj, Sue, Sue and Ange for showcasing your talents!




Displaying the finished product!


17 April 2019

Statistics

So, what goes into an Anzac biscuit?

Oh, some flour, sugar, coconut, rolled oats, butter, syrup, vanilla essence, bicarb and a pinch of salt...

Right, but what goes into a bag of biscuits, or more to the point 3,635 bags of biscuits as the tally stands at 36,350 at the end of Tuesday afternoon?

Well after dusting off the trusty abacus, and performing some complex mathematical calculations based on algebraic formulae, we are pleased to provide our readers with the following estimate:

254 kg butter
272 kg flour
391 kg sugar
191 kg rolled oats
154 kg coconut
Approx 2.25 L vanilla essence
Approx 4.5 kg bicarb (and almost 73 L boiling water to dissolve it!)
Just under 36.5 L golden syrup
And 1,817.5 pinches of salt...

Then there's the packaging:

3,635 cello bags
3,635 labels
3,635 inserts
3,635 gumnuts
And to finish it off, just centimetres short of 2 km of ribbon...

Oh, and a few hundred metres of baking paper to line the baking trays - all of which are discarded at the end of a day's baking.

Note this estimate does not allow for the odd reject biscuit and a collection of random crumbs!!!



16 April 2019

Heroes of the bake

After a few mornings of history lessons, we've returned to 2019...now, can these people bake or what?!


15 April 2019

A history lesson...

An interesting story reached the Phantom Blogger as a result of the competition we are running on this year’s blog. One of the questions (please click on the competition link to the right if you’ve not already done so) is ‘Where were the first acts of war committed by Australian troops in WW1?’.

Whilst we won’t reveal the answer here until the competition has closed on Thursday, Graeme Cairns mentioned an incident that took place at Port Huon, right here in Tasmania, as soon as war was declared. A story almost forgotten, but a little research unearthed the following:


One of Australia's first acts of WWI took place in Hobart 100 years ago

When war was declared 100 years ago, one of the first military actions in Australia took place in Tasmania at Port Huon.

A small troupe of naval reservists were sent to commandeer a German ship and arrest its crew members.

Historian Reg Watson said it was a slice of the state's military history that was almost forgotten.

"It's very little known but the part that it played in our military history in Tasmania is quite significant," he said.

A German ship, the Oberhausen, was taking on a load of timber at Port Huon.

"The authorities in Hobart were watching it. They were aware of its existence being moored here at Port Huon and when war was declared action was taken to seize the vessel because they were looked upon as hostile vessels," Mr Watson said.


Photo of the Oberhausen 

Eleven naval reservists armed with rifles were sent from Hobart to seize the ship and capture its 45 crew members.

But despite being well armed, Mr Watson said the reservists were not experienced soldiers. 
"They were naval reserve. I dare say they were quite nervous. They didn't know what to expect," he said.

As they were making their journey down the Huon Highway, the soldiers came to an abrupt stop when a fallen tree blocked their way.

"It was just fortunate for them that there was a passenger bus coming the other way, and they got out of their car and commandeered the bus and went down in style to capture the vessel," Mr Watson said.


'One of Australia's first acts of war'

As they were en route the 93rd infantry was on its way to provide back up for the small band of naval reservists, but Mr Watson said they were not needed.

"The fact that there could have been some contention down here (at Port Huon), some confrontation. But as they arrived down here the crew and the captain...didn't even know war had been declared and it seems to have been a peaceful seizure," he said.

Mr Watson believed it was one of the first acts of war to take place in Australia.

"It's interesting the newspapers at the time only carried some little reports on it. I thought it would have been substantial news for the newspapers," he said.

"I dare say there would have been hoards of people going down to the edge of the river to view it."


Photo of some of the Oberhausen's crew


Kathy Duncombe from the historical group Friends of Bruny Island Quarantine Station said the German crew was put to work picking fruit around Glenorchy.

"The premier thought they were a bit too close to the city, that they would be better a bit further away so they decided Bruny Island would be a good place to put them," she said.

They arrived at the Bruny Island Quarantine Station at the beginning of 1915.

"I feel that these seaman were just in the wrong place at the wrong time. They were just delivering timber down at Port Huon and war broke out," Ms Duncombe said.

"They were put to work mainly felling the timber on the site because there's 320 acres here or 128 hectares I think it is," she said.


Germans revolt on Bruny Island

The German crew were promised two shillings a day to clear the land but when the payment from the State Government was not received, the prisoners revolted.
An army reserve team was sent to the island to quell the riot. Private Ray Searle was among them.

The Friends of Bruny Island Quarantine Station have a letter he wrote shortly after the operation, dated August 3, 1915.

"We landed and drove the Germans down on to the beach. They were pretty troublesome but we managed to arrest six of them and drove the rest of them inside," he wrote.

Ms Duncombe said there was gunfire during the altercation.

"They said that they fired two shots but it would have been up in the air just as a warning to say, 'that's not the way to go, bloke'," she said.

After the riot was put down island life resumed for the prisoners of war.

"As far as I could tell they were probably reasonably well fed. You've got to remember there wasn't a road in here (to Bruny Island) at this stage so all supplies had to come in by boat from Hobart," Ms Duncombe said.

"One time the food was off and they had to rely on fish and what they could get on site."

After nine months the men were transferred to the Holsworthy internment camp outside of Sydney.

Ms Duncombe said their time on Bruny Island would not be forgotten, with the Friends of the Quarantine Station commemorating their stay.

"A lot of people, even Bruny Islanders, don't realise a lot of the different eras of the quarantine station but it's really got quite an interesting history," she said.

And while there is little left of the Oberhausen, which was broken up in 1930, Mr Watson said the story of the German ship had survived.

"It is a part of our history it was a small action in the whole total thing but none the less it is important, and I'm quite intrigued by it if not a little bit proud of our naval reserve that partook in the first one of the first military actions of world war," he said.


Thank you Graeme for sharing this fascinating story. Article courtesy of ABC News  - https://www.abc.net.au/news/2014-08-01/tasmanias-part-in-wwi-history/5641064

12 April 2019

Fred Hallam

"Fred Hallam was an Australian Imperial Force boxing champion who fought at Gallipoli and in France in WWI.

He received a medal for bravery and went on to serve on the home front during World War II."



Fred Hallam, pictured in 1915, image courtesy of ABC Radio


So just who was Fred Hallam?

The links below, article and excerpt both courtesy of ABC Radio, offer an insight into the life and military career of Fred Hallam, plans by the RSL to honour this previously unknown soldier, and how Fred Hallam came to attention many years after his death.


That then leads us to ask the question of how Fred Hallam is related to Aurora's Anzac Bake...

Well, his grandfather, Thomas Hallam (1837-1906) and grandmother, Ruth Holly (1836-19/12/1901) were married on 29 July 1858. They were in fact the first couple to be married at the Wesleyan Chapel at O'Brien's Bridge, Glenorchy, opened on 1 January 1831.

In 1989, this, at the time sadly neglected building, was acquired by Joy Cairns so that Aurora would have a place to call its own...fast forward to 2019 and it now operates as The Old Chapel Tearooms on the corner of Main Road and Chapel Streets in Glenorchy. Thriving as a silver service tearooms, it is staffed and operated entirely by trainees of Aurora.


The photos of Thomas and Ruth Hallam are on display at The Old Chapel Tearooms 
(on loan to Aurora courtesy of Mrs Doran from Moonah)


And so this is the fascinating story of how the past and present are interlaced - and we take a moment to explore the past as we look to the future.


https://www.abc.net.au/news/2018-11-04/discovery-of-photo-uncovers-story-of-decorated-wwi-soldier/10442742

https://www.abc.net.au/radio/hobart/programs/statewideweekends/air:-fred-hallam-for-web/10463672
 


11 April 2019

It's official!!!


Our biscuits have passed the rigorous dual taste test!

Graeme is a man of many roles. He is himself an RSL Anzac of the Year, but his involvement with Aurora predates the recipe we now use to bake our Anzacs. In the early days he supported his wife Joy and their family in setting up the organisation. This involved a great many building and maintenance tasks but he remains a frequent visitor these days, and always has a smile and kind word for everyone.

And quietly, often unnoticed, he does all those jobs that make our life so much more smooth running and pleasant. Where would we be without his regular tip runs, collecting the garbage from all our facilities? During the Anzac Bake this is a daily event!!! And he's always happy to be involved in anything we spring on him, from official taste tester to scrutineer of competitions, and whatever else we can think of.

It's not only at Aurora however, that Graeme has spent many hours volunteering...in over 45 years he has contributed to many community organisations and their management bodies. Truly worthy of recognition by the Glenorchy City Council for Outstanding Community Service, and the RSL Anzac of the Year Award in 1996 “For Exceptional Service to the Australian Community demonstrating compassion, endurance and dedication”.

We think a big thank you from all of us might be in order!

10 April 2019

Advertising

The organisation provides two vocational training facilities to enable Hospitality Trainees opportunity to utilise skills learned whilst showcasing their abilities to the public.



The Old Chapel Tea Rooms at 1A Chapel Street Glenorchy, is set within the original O’Brien’s Bridge Wesleyan Chapel built in 1830.  A wealth of history encourages customers to fossick around the many antiques and nic nacs from days gone by, and peruse the lovely boutique craft items for sale. Devonshire Teas with golden baked scones, home made jam and fresh whipped cream compliment the ambient surroundings and “silver service” that is offered. With a simple but delicious menu of farmhouse soup, sandwiches and quiche, Trainees are proud to welcome customers in heritage style uniforms.



In contrast, the Car Yard Café at 267A Main Road, Derwent Park (next to Dave Powell Motors) has a more upbeat atmosphere, with takeaways and cappuccino available. Trainees dress in auto shirts with chequered aprons, and the Café is decorated everywhere in car memorabilia. With entry from the bike track or Main Road, eating in is also available, with a menu that includes a range of egg and bacon rolls, sandwiches and pies, sweet pastries and cakes, and snack items. Always with a smile, Trainees look forward to welcoming you soon!


Both ventures are proudly operated by the Hospitality Trainees of Aurora Disability Services.

09 April 2019

So you wanna be a movie star?

The crew has been learning these last few days that this really is not such a glamorous job, but rather hard work!

Being in the right spot, not getting in the way of fellow cast members, setting up the work area, wardrobe and make up, right down to repeating tasks to keep the movie director happy...

But one thing, our stars really are stars when it comes to public relations, not only happy to oblige a request for an autograph, but even including special messages for their fans!

Below is one such autograph - and we think it could put many a Hollywood star to shame.


05 April 2019

A little history to start the day

Food was transported across the sea at a maximum speed of ten knots, or 18.5 kph, by ships of the Merchant Navy.
 
The majority of these ships did not contain refrigerated facilities, so any food that was sent had to remain edible for at least two months.
 
That is when the Anzac Biscuit was invented.
 
Based on the Scottish recipe using rolled oats, sugar, plain flour, coconut, butter, golden syrup, bi-carbonate of soda and boiling water.
 
All these items did not readily spoil and were easily maintained.
 
Some soldiers also used crushed biscuits to make porridge.
 
A point of interest was the lack of eggs used to bind the Anzac Biscuit mixture together. This is largely due to poultry farmers joining the services in the war, thus the eggs were scarce.
 
Eggs, that were sent long distances, were coated with a product similar to Vaseline and then packed into air tight containers and filled with sand.
 
At first the biscuits were called ‘Soldiers biscuits’ but after the landing on Gallipoli in 1915 they were dubbed Anzac biscuits.
 
As the war carried on many groups like the Country Women’s Association, churches, schools and other women’s committees would devote a great deal of time to making Anzac biscuits.
 
When World War II came, refrigeration was installed in many Merchant Navy Ships so the biscuits were not ideal to make. Other foods, such as fruit cake, were sent to the soldiers.
 
Source: anzac.govt.nz and The Goulburn Post


03 April 2019

Here they go, first delivery of many!

What's this? Unrestrained passengers?!

Word has it that these passengers were very orderly and willing to get in the van ready for delivery. And just in time for morning tea too!



Happy munching to the recipients of these,
next lot's in the ovens ready for this afternoon.